Bachelor of Science in Hotel and Restaurant Management

This course is geared towards equipping students with the necessary knowledge, skills and attitude to provide quality service in the hospitality industry.

Career Opportunities for Graduates

ENTRY LEVEL JOBS

Commis – Junior Chef

F&B Service Attendant– a person who takes customer orders, ensures tables are clear and carries dishes back to the kitchen area

Bartender or Bar Attendant– a person who serves alcoholic beverages; responsibilities include maintaining supplies and inventory for the bar and mixing a variety of cocktails

Housekeeping Attendant – a person who cleans, changes linens and places things in order in hotel rooms

Front Office Agent/Front Desk Clerk – a person who takes charge of guest reception inquiries and reservations, checks in guests upon arrival as well as giving the best customer service to promote a positive first impression.

Rhiza S. Aperin

College Coordinator

ADVANCED POSITIONS

Food and Beverage Director– manages the whole operation and control of the food and beverage department.

Restaurant Operations Manager– responsible in overseeing the entire planning, directing and coordinating operations of a restaurant; they are also tasked to do financial record keeping, hiring, handling and firing of employees.

Front Office Staff and Manager– supervises front office personnel and ensures that all front desk duties are properly completed; they are also responsible in the preparation of the budget for the front office department.

Chef– someone in charge of the whole food service operation including menu planning, purchasing, hiring and staffing.

Food Service Consultant – independent professionals who have a wide knowledge and experience on food service and the hospitality industry, they serve as advisor to people and help them achieve their goals.